Copycat Bang Bang Shrimp Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy base.

Mayonnaise: Adds creaminess to the sauce, balancing the heat from the sriracha.

Thai sweet chili sauce: Offers a sweet and tangy flavor that complements the shrimp perfectly.

Sriracha: Brings a spicy kick to the sauce, making it irresistibly flavorful.

Cornstarch: Used to coat the shrimp, giving them a crispy exterior when fried.

Garlic powder: Adds a subtle garlic flavor to the coating mixture.

Paprika: Provides a mild smokiness and enhances the color of the shrimp.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice to the coating mixture.

Vegetable oil: Used for frying the shrimp to a golden brown perfection.

When frying shrimp, ensure the oil is at the right temperature by using a thermometer. The ideal frying temperature is around 350°F (175°C). If the oil is too hot, the shrimp will cook too quickly on the outside and remain raw inside. If it's too cool, the shrimp will absorb too much oil and become greasy.

• shrimp - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be used. Cut it into bite-sized pieces for a similar texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a tangy flavor and creamy texture while being lower in fat.

• thai sweet chili sauce - Substitute with honey and hot sauce: Mix honey with a bit of hot sauce to achieve a similar sweet and spicy flavor profile.

• sriracha - Substitute with hot sauce: Any hot sauce can be used to provide the necessary heat, though the flavor might slightly differ.

• cornstarch - Substitute with all-purpose flour: All-purpose flour can be used for coating and frying, though it may not be as crispy as cornstarch.

• garlic powder - Substitute with fresh garlic: Minced fresh garlic can be used for a more intense garlic flavor.

• paprika - Substitute with chili powder: Chili powder can provide a similar color and a bit of heat, though it will be spicier.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat without altering the color of the dish.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.
• Place the shrimp in an airtight container. If you have multiple layers, separate them with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3 days. The shrimp will remain flavorful and crispy if reheated properly.
• For freezing, arrange the cooled shrimp in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Freeze the shrimp for about 1-2 hours or until they are solid. This step is crucial for maintaining their shape and texture.
• Transfer the frozen shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Store the shrimp in the freezer for up to 2 months. They will retain their taste and texture when properly stored.
• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-12 minutes or until heated through. This method helps maintain their crispiness.
• Alternatively, you can reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes. This ensures they stay crispy and delicious.
• Avoid microwaving the shrimp, as this can make them rubbery and less appetizing.

• Preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper. Reheat for about 10 minutes or until they are crispy and heated through.

• For a quicker method, use an air fryer. Preheat the air fryer to 350°F (175°C). Arrange the shrimp in a single layer and heat for 3-4 minutes, shaking the basket halfway through to ensure even reheating.

• If you prefer using a microwave, place the shrimp on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to avoid overcooking.

• To maintain the crispiness, you can also reheat the shrimp in a skillet. Heat a small amount of vegetable oil over medium heat. Add the shrimp and cook for 2-3 minutes, flipping halfway through until they are warmed and crispy.

• For an added touch, you can reheat the shrimp in a toaster oven. Set the toaster oven to 375°F (190°C) and place the shrimp on a baking tray. Heat for about 5-7 minutes until they are hot and crispy.

• Mixing bowl: Use this to whisk together the mayonnaise, Thai sweet chili sauce, and sriracha.

• Another bowl: This is needed to combine the cornstarch, garlic powder, paprika, salt, and black pepper.

• Whisk: Essential for mixing the sauce ingredients until smooth.

• Frying pan: Heat the vegetable oil in this to fry the shrimp.

• Tongs: Useful for turning the shrimp while frying to ensure even cooking.

• Paper towels: Place these on a plate to drain the excess oil from the fried shrimp.

• Plate: Use this to hold the shrimp after they are fried and drained.

• Measuring cups: Necessary for accurately measuring the mayonnaise, Thai sweet chili sauce, and cornstarch.

• Measuring spoons: Needed for measuring the sriracha, garlic powder, paprika, salt, and black pepper.

• Serving dish: Use this to serve the shrimp once they are coated in the sauce.

• Spatula: Helps in tossing the fried shrimp in the sauce mixture.

Prepare the sauce ahead: Mix the mayonnaise, thai sweet chili sauce, and sriracha in advance and store in the fridge.

Use pre-peeled shrimp: Buy peeled and deveined shrimp to save time on preparation.

Organize ingredients: Measure and set out all ingredients before starting to cook.

Heat oil while prepping: Start heating the vegetable oil while you coat the shrimp.

Double batch sauce: Make extra sauce mixture to use for other dishes later.